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Pork cutlets with sweet and sour glaze

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Create these easy Pork cutlets with sweet and sour glaze in just 25 minutes. Ideal for busy weeknights, they're the ultimate tastebud sensation.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Pork cutlets with sweet and sour glaze


  • 600g brushed potatoes, peeled, chopped
  • 500g Kent pumpkin, peeled, seeded, chopped
  • 40g butter
  • 2 spring onions, finely chopped
  • 2 tbs honey
  • ⅓ cup (80ml) balsamic vinegar
  • 2 tsp finely chopped rosemary
  • 1 garlic clove, crushed
  • 1½ tbs olive oil
  • 4 (900g) Coles Australian Pork Forequarter Cutlets
  • Steamed green beans, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook potato and pumpkin in a saucepan of boiling water for 12 mins or until tender. Drain and return to the pan. Mash. Add butter and spring onion and stir to combine. Season. Keep warm.
  2. Step 2

    Meanwhile, combine honey, vinegar, rosemary, garlic and 1 tbsp of the oil in a jug. Season. Heat remaining oil in a large frying pan over medium-high heat. Cook pork for 2 mins each side. Add honey mixture and simmer over medium-low heat for 6-8 mins or until pork is cooked through and sauce has thickened slightly.
  3. Step 3

    Divide mash among serving plates. Top with pork and spoon over the sauce. Serve with steamed green beans.